Nolen Gurer Payes (Rice Pudding with Date PAlm Jaggery)

Thanks friends for all your nice comments. Slowly but surely we are coming out of the distress. Now all we want is to move on and get back to life. As they say each cloud has a silver lining this incident too have made us atrong and matured. Has taught us that life doesn’t quite run the way you want but some unnecessary hurdles come along…we have to keep our eyes open to see them and face them bravely.

This month brings a lot of changes in our life. To start with Hubby Switches job which brings a lot of planning to run the house smoothly. We invited few friends on bhai Phonta (bhaiduj on 7th Nov'10) to celebrate the afterglow of diwali and had a great time. Below are some pictures of the party. Am yet to master photography in my new camera. 

The Magic of flowers

Glow in the night

Buddha brought peace

Love this warm feeling

Diyas

Fourteen Lamps for the forefathers on day before Diwali

Mesmerizing

another corner

Urli filled with rose petals, tea lights and essential oils

The seating was ready too

Also am sharing today a payes (rice pudding)recipe that I made for Hudband’s Birthday last month. September and October come with a lot of birthdays in our family. Maa, my cousin bro, Hubby, younger brother, my niece and me all of us celebrate our birthdays during puja vacation. This payes is made with date palm jaggery or khejur gur. This is a seasonal and rare delicacy in Bengal that we only get to taste during winter. I have written about this earlier HERE. The gur (jaggery) I used in this recipe is the patali or the solid form of palm date jaggery. I stored some from last year in the freezer as this is the most favourite payes of Hubby and he was delighted to see this on the crack of midnight. Hope you will like this recipe as much we loved polishing this off.

Nolen Gurer Payes 

(Rice Pudding with Date Palm Jaggery)

Ingredients:

Gobindobhog Rice (kalijeera rice): 1/3 cup (you can also use any other good quality flavourful rice)

Full fat milk: 1 litre

Milkmaid: ½ can

Ghee: 2 tsp

Cashew nuts: 2 tbsp (broken in large chunks)

Raisins: 1 tbsp

Date Palm jaggery: 2/3 cup; grated

Method:

Wash and Soak the raisins in a cup of water. Keep aside.

Wash the rice and spread on a newspaper.

Pour the milk in a heavy bottom pan and boil it for 10-12 minutes before adding the rice.

Heat the ghee and first fry the cashews till golden brown. Drain and keep aside.

In the same ghee add the rice and fry till they change colour to a dense white. Pour this to the milk and with a clean spatula stir it. keep the temparature to medium and stir continuously to prevent from spilling.

The rice will need 15 minutes to become soft. Check by pressing one. Then pour the milkmaid and stir to mix properly. Add the cashews and raisins.

Boil for another 5-7 minutes and then mix in the jaggery. Sometimes the milk curdles once we add the jaggery. So its always better to check on a small quantity. Take a ladleful milk in a separate bowl and add the jaggery. Boil briefly. If it doesnot curdle add the whole quantity of jaggery to the rice and milk mixture. Boil for 3-4 minutes. Cool, freeze and serve cold.

If it curdles then thicken the milk to your desired consistency and switch off the gas. In a separate bowl boil the jaggery with a spoonful of water. Bring it to room temparature and then add this to the milk mixture. Mix thoroughly, cool and then freeze.

According to me it tastes best when cold. The milk thickens a bit and gives an awesome taste.

A Homemaker's Note:

I prefer the light aroma of date palm jaggery so I prefer not to add any other aromatics. If you want you can also add cardamom powder at the end.

Please make sure you use very clean utensils for this. As milk curdles very easily and there is nothing frustrating than ending with curdled milk.

You can also add chopped pista to this.

I sometime add khoya to quicken the process of thickening the milk.

Adjust the sweet according to your taste. 


Event:

To sujana's Celebrating Regional cuisine.

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